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Braised Beef Short Ribs Recipe

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★★★★★

4.9 from 55 reviews

A hearty and flavorful braised beef short ribs recipe where tender ribs are seared to perfection, then slow-cooked in a rich red wine and beef broth mixture infused with aromatic herbs and vegetables, resulting in melt-in-your-mouth meat and a savory, thickened gravy.

Ingredients

Scale

Beef Short Ribs

  • 5–6 bone-in beef short ribs
  • Salt and pepper, to taste
  • ½ cup flour
  • 2 tablespoons olive oil

Vegetables & Aromatics

  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 head garlic, top cut off

Liquids & Flavorings

  • 4 cups red wine
  • 4 cups beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs rosemary
  • 2 sprigs thyme

Instructions

  1. Prepare: Preheat your oven to 350°F (175°C). Season the bone-in beef short ribs generously with salt and pepper on all sides.
  2. Coat: Pour ½ cup flour onto a plate and coat each short rib in the flour evenly, shaking off any excess.
  3. Sear: Heat 2 tablespoons olive oil in a large, heavy-bottom Dutch oven over medium-high heat. Once hot, add the floured ribs, searing them for 1-2 minutes on each side until they are nicely browned. Remove the ribs and set aside on a plate.
  4. Sauté Vegetables: Reduce the heat to medium. Add chopped carrots, onions, celery, and the whole head of garlic with the top cut off to the pot. Cook the vegetables for approximately 5 minutes until they begin to soften and release their aroma.
  5. Deglaze & Combine: Pour in 4 cups of red wine and bring the mixture to a boil for about 1 minute, allowing the wine to reduce slightly. Then add 4 cups beef broth, 1 tablespoon tomato paste, and 1 tablespoon Worcestershire sauce, stirring to combine all flavors.
  6. Braise: Return the seared short ribs to the pot, nestling them into the liquid. Place the rosemary and thyme sprigs on top. Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the ribs for 2 to 2 ½ hours, or until the meat is very tender and can easily be pulled away from the bone.
  7. Strain: Carefully remove the short ribs and set them aside. Strain the liquid and vegetables through a fine mesh strainer into a separate container, discarding the solids.
  8. Thicken Gravy: Return the strained liquid to the Dutch oven over medium-high heat. Bring to a boil and cook for 2-3 minutes until the gravy thickens slightly. Pour the thickened gravy over the short ribs when serving and enjoy the rich, savory flavors.

Notes

  • Make sure to brown the ribs well on all sides to develop deep flavor.
  • Using a heavy-bottom Dutch oven helps distribute heat evenly for braising.
  • Braising time may vary depending on the size and thickness of your short ribs; check tenderness after 2 hours.
  • Red wine reduction is key for a rich sauce, so do not skip the boiling step.
  • You can skim excess fat from the surface of the strained liquid before thickening, if desired.

Keywords: braised beef short ribs, beef ribs recipe, red wine braised ribs, slow cooked ribs, Dutch oven ribs, comfort food beef

Find it online: https://thefoodrecipe.com/braised-beef-short-ribs-recipe/